2 tbs  Olive or canola oil
1 lg  Onion, diced
3-4 cloves  Garlic, minced
3 lg  Carrots, quartered and diced into chunks
6   Celery stalks, halved lengthwise and diced into chunks
8oz can  Sliced water chestnuts, drained
2 tbs  Basil, dried
4 tbs  Chopped fresh parsley)
1/2 tsp  Red Pepper flakes
1 lb  Fresh mushrooms, sliced
3 lg  Bell peppers,diced into chunks
2 C  Cauliflower flowerets
12 sm  Red potatoes, cut into eighths (leave skins on)
1 lb  Boneless Skinned Chicken breasts, diced into chunks
5 Cans  Chicken Broth
1 C  Dry white wine (optional)
5-6 tbs  Oriental Hoisin sauce

Heat the oil in an 8-qt soup pot over medium heat; add the onions and saute until golden brown. Add the garlic and saute for 3 minutes, stirring often. Add carrots, celery, water chestnuts, basil, parsley, pepper flakes (or red pepper); stir 5 minutes. Stir in mushrooms, bell peppers, cauliflower, potatoes. Add chicken, chicken broth (or stock), wine, and hoisin sauce. Bring to boil, then simmer on medium heat until potatoes are just done. Can be served immediately, but I think that it tastes much better if the soup is refrigerated overnight and reheated before serving the next day. Can be frozen for later use.